Foodservice Equipment Repair & Maintenance offers care and maintenance tips for foodservice equipment to help foodservice professionals extend the service life of equipment as well as guidelines for disposing and replacing units.
CFESA's 11-point checklist shows foodservice operators what to look for when identifying possible service needs.
Almost any kind of foodservice operation can use a commercial disposer to process food waste. By specifying disposers, operators can reduce garbage odors, which can attract insects and vermin to dumpsters, and these systems also can decrease the amount of overall waste, which will help lower hauling costs.
Grills and griddles come in a variety of sizes and types that are geared for a wide range of menu items. Operators need to carefully weigh their options when specifying these units.
Griddle and grill maintenance is important from a safety standpoint, since grease build up represents a significant fire hazard. As a result, foodservice staff and service agents should perform a number of regular tasks to keep these units in safe operating condition.
When properly maintained, grills and griddles can last 10 years or more. However, here are four issues that indicate replacement may be necessary.
Due to the high use of these units, proper maintenance is critical to prolonging the life of a refrigerated prep table. Here are five tasks that foodservice operators should regularly perform to keep these units operating at peak performance.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.
When taken care of properly, refrigerated prep tables can provide many years of service. Yet, there are signs that may indicate the unit has reached the end of its service life.
Although refrigerated prep table ratings are for 1/3-size pans, these units can hold different configurations of various pan sizes.
Refrigerated prep tables offer foodservice operators convenient cold storage along with space where they can prep a variety of raw ingredients for such menu items as salads, sandwiches and pizza. Culinary staff can slice, dice and chop ingredients before combining them with other items in this space.